Description

Position Title: Cook

Department: Nutritional Services

Supervisor’s Title: Nutritional Services Manager

Position Summary:

A. Responsible for food preparation for patients, hospital staff, and visitors. Works with a Dietician to monitor the food and nutrition for the benefits of the patients.

B. Able to assume many responsibilities; working as cook, cafeteria worker and cashier, and dishwasher all while maintaining the highest standard of food safety and sanitation.

Principal Functions and Responsibilities:

A. Cook

1. Performs a wide variety of tasks to prepare and cook food for patients, employees, visitors and staff meetings.

2. Ensures all food prepared meets existing standards for quality, freshness, taste and appearance.

3. Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.

4. Ensures required food safety and sanitary levels are maintained throughout the food preparation process.

5. Alerts supervisor to problems and needs concerning equipment and food supplies.

6. Assists with care, maintenance and cleaning of the department, equipment and supplies.

7. Maintains recorded refrigerator, food and dish washer temperatures, cleaning schedules and patients special needs.

B. Cafeteria Worker & Cashier

1. Makes coffee and ice tea as needed

2. Keeps tables and chairs clean and orderly

3. Restock supplies in the cafeteria as needed

4. Wait on customers and take payment of purchases

C. Dishwasher

1. Keep window clear of dirty dishes

2. Handle used patient trays following Universal Precaution Standards

3. Use dishwasher following policy and procedure

4. Maintain cleanliness of dishwasher equipment and area

D. Other Duties

1. The dietary employee will be able to locate the Diet Manual and menus.

2. Will be able to serve a tray for commonly ordered diets as outlined on the menu, taking into consideration each patient’s personal food preferences.

3. Will demonstrate proper cleaning and storage preparation of different fresh fruits & vegetables.

4. Will demonstrate proper methods of meat preparation.

5. Knowledge of how to prepare and store snacks/meals (i.e. shakes, late trays, etc) to be used in between regularly scheduled meals.

6. Knowledge of tray preparation for patients.

7. Demonstrates the proper method(s) of stocking store room, rotating foods and keeping food off floor.

8. Can locate the procedures and needed supplies for proper cleaning of equipment and appliances in the kitchen.

9. Can properly clean various work areas following routine and rotating cleaning schedules.

10. Will help fill in during vacations and sick leave.

11. Participates in educational and in-service meetings.

12. Will maintain positive and effective relations with co-workers, patients and visitors.

13. Performs other duties as assigned or requested.

14. Must be able to work various shifts, schedule rotations and adjust schedule to cover for vacations and sick days as assigned in self scheduling or by manager.

PR22

Requirements

Position Qualifications/Requirements:

A. Preferred Education: High school diploma or equivalent

B. Preferred Education: Vocational/continuing education in subjects such as food preparation, nutrition and dietetics.

C. Preferred Minimum Experience and Skills: One year in an acute care hospital as cook or assistant cook.

D. Physical Requirement: Prolonged standing and walking. Light and heavy lifting, reaching, stooping, bending, kneeling, crouching, hand/eye coordination, speaking

E. Certification, Registration or Licensure: Food safety card

F. Working Conditions: Exposure to kitchen heat and burn hazards from stoves and hot liquids and sharp objects such as knives. Potential exposure to patient elements in general.